Pot Roast

blind99

Sunday was warm enough to spend the afternoon cooking outside, but cold enough to enjoy pot roast.  



Chuckie got seasoned with S&P, and seared all over in a 5 qt CI DO, with a few tbs of oil.  Setup is direct, with the DO a bit lower than usual, on a spider, with the lid left open during the first part of the cook.



Meat comes out.  Onions go in, sauteed about 5 minutes.  then the rest of the veggies, and garlic, for a few minutes.  about 1/4 cup of flour to coat it all, and cook that a bit.  this chuck was pretty lean, so i add a bit more oil.  the cooked flour will help thicken things up later.



about 1/2 bottle of red wine or so goes in next.  that boils away for 15-20 minutes to reduce a bit. 




 finally, a whole box of beef broth, and the chuck goes back in.  I use unsalted broth, and season later if needed.  also potatoes go in.  cover on.  Switch over to indirect, and set the vents to aim for 300-350.  cook all afternoon.  some people remove the veggies and separate the fat off the liquid and use it like a sauce.  other people add new veggies later so they're not so well cooked.  i say heck with it, cook the suckers, they'll be delicious.  I like this over egg noodles, too.




not much to look at, but darn is it good.  i do it with short ribs sometimes, but chuck usually gets the call.

cheers!

bgebrent

I know zactly what it looks like, one delicious bowl of comfort food.  Great documentation and photography!

JohnInCarolina

Looks great!

northGAcock

Yum! Blind I like your style. The less effort the better. Nice job there.

blind99

bgebrent said:

I know zactly what it looks like, one delicious bowl of comfort food.  Great documentation and photography!

comfort food, for sure.  and I love having the leftovers for the week.

@johnincarolina @bgebrent I hear there's some basketball games coming up... you guys going to be ok?

JohnnyTarheel

Nice cook and pics....

thetrim

That looks incredible! Enjoy!

Carolina Q

That sounds great! And it looks so much better than mine!!!

I have a Romertopf clay baker that I've usually used for pot roast. The recipe book that came with it calls for meat and all veggies (except the potatoes) to be cooked for 1 1/2 hours (starting in a cold oven), then the potatoes added and cooked for an additional 45 minutes. The taters pick up plenty of flavor and color from being basted in the broth. No additional work, you just have to add 'em at a different time.

But, while the potatoes and carrots are delicious, the meat, not so much! Well, it is at first, but the meat leftovers leave a lot to be desired. I think it's the liquid I've been using, just boxed beef stock.

Your egging method in the DO sounds far superior to my clay baker! Love the wine add. And the flour... that gravy looks wonderful! Mine doesn't have gravy, just boxed beef stock. Thanks for posting!

caliking

Nice cook!

I've been doing a fair bit of stew-ish cooks in past weeks and they have hit the spot. Even if "cold" = 65°F for us down here

stv8r

My local Amish market makes a pot roast to die for but it's $12.99 lb .....A sandwich is $7.00   This looks like a homerun.  Can't wait to try it.

Skrullb

Outstanding. 

MeTed

Excellent cook! Thanks for posting. I learned something here.

johnnyp

I'd crush a bowl. well done

blind99

@caliking holy crap I'd probably go into spontaneous human combustion (I saw it in the enquirer, it's a thing) if it were 65 degrees! I'm going to be in Houston in a few week, a little worried about heat... have you posted the stews? if not I'd love some new ideas, we've done beef stew 3 or 4 times this winter, it's time to change it up.

@Carolina q a clay baker sounds cool, i'll have to check it out.  cast iron is great but darned heavy. I'd like a bigger dutch oven, but they get pretty unwieldy when full of piping hot stew!

@northgacock just enough work to feel like I was cooking... but not so much to feel like a chore! 

caliking

@blind99 its a sunny and comfy 65F right now . April will be warmer, but March is my fav time of year here. 

Here are the threads for my recent stew-esque cooks. A recipe was sort of followed, but I didn't care after a point. Whatever sounded good, went in. 

http://eggheadforum.com/discussion/1211314/icemageddon-houston-2018-ham-and-bean-something-is-afoot/p1

http://eggheadforum.com/discussion/1211820/early-2000-s-posole-ish

Let me know when you're in Houston. We should try and grab a drink or something. 

Carolina Q

Chicken, lentil and carrot stew with bacon...

SE photo

http://www.seriouseats.com/recipes/2015/01/quick-and-easy-pressure-cooker-chicken-lentil-bacon-stew-recipe.html

It's not BEEF stew, but for chicken stew, this is pretty good. I add more carrots than they suggest. Also, it's a pressure cooker recipe (cooks in 30 minutes) so if you don't have one, you'll have to adapt.

Woodchunk

Every bodies mother, grandmother, great grandmother cooked pot roast. A staple growing up, now with the egg it's kicked up. Thanks for posting

YukonRon

My MAN! I can eat pot roast anytime of the year, and if it is served like you have just shown, add me to the invitation at your house, and I get the leftovers.
Excellent presentation, great photos.

blind99

@yukonron come on by and enjoy!

@woodchunk no kidding! the funny thing is when i was younger and tried to cook it, i managed to make really tough pot roast, probably due to undercooking it.  i thought, how hard can this be?!?!  grandma knew a thing or two for sure!!

@caliking nice - my forum time has been low lately so i'm behind. i will catch up with those!